In terms of foodservice, the Hazard Analysis Critical Control Point (HACCP) program put in place by the Food & Drug Administration (FDA) is wide reaching. From fisheries to farms and eventually to tables, there are rules and regulations in place to help ensure consumer safety. But what are these rules? How can you increase compliance? And how does HACCP relate to commercial refrigeration?
Topics: bacteria, food safety, freezer, refrigeration, commercial refrigeration, Danger Zone, USDA, sanitation, hospitals, NASA, US Army, Pillsbury, FDA, HACCP